Shanna's Shrimp Collard Gumbo
2 tbl olive oil divided
2 tbl Atkins Bake Mix
2 x celery stalks chopped
1 sm green bell pepper seeded, chopped
1 sm onion chopped
2 can reduced sodium chicken broth - (14 1/2 oz ea)
1 cup water
1 cup diced stewed tomatoes
2 tsp Creole seasoning blend
2 x garlic cloves pressed
1 lb collard greens washed, cut strips
(or two 10-oz packages frozen)
1 pkt frozen cut okra - (10 oz)
2 lb large shrimp shelled, deveined
Hot red pepper sauce
Salt to taste
Freshly-ground black pepper to taste
Method :
In a large saucepan, heat oil over medium heat, whisk in bake mix and cook,
whisking, until golden brown and bubbly, about 5 minutes. Add celery, bell
pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables
are softened.
Add chicken broth, water, tomatoes, Creole seasoning and garlic to vegetable
mixture and bring to a boil. Add collards and okra, cover and cook until
collards are tender, about 10 minutes.
Add shrimp to gumbo, mix well, cover, and cook 3 to 4 minutes, until shrimp are
pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
This recipe yields 6 servings